With or without skin

[timberhall]

I have seen several times on this web site pictures of peoples prepared catches. Lot of you have posted pictures of fish ready to cook leaving the skins on. Some of you even bread the fish with the skins on. Is there a reason for this. does the skin actually taste good? I have always filleted my fish and taken the skin off.
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[wagdog]

I like scaling bluegill, perch, and crappie and then leaving the skin on before they swim in hot grease. I like how the skin tastes on those species.
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[picespursuer]

My wife and kids like the skin on trout, so I usually leave it on when I fillet them. It also helps hold the flesh together better during cooking. I prefer mine without skin so I just peel it off after cooking.
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[wagdog]

Yeah I'm with you on removing the skin of trout. If you are grilling a trout, it definitely keeps the meat together better. I also skin catfish but I have known a few people who like the taste of catfish skin and they will go to a lot of trouble to scrape all the slime off to ensure no funky taste after cooking. I would just rather fillet 'em, remove the skin, apply batter, and introduce into hot grease.
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[sinergy]

Whe, grilling, or pan frying trout I usually leave the skin on we dont eat the skin it just aids in keeping the the meat together.

But if im going use a batter or rub skin comes off, but I have seen recipes were the skin is descaled then seasoned and fried.
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[CoyoteSpinner]

Sometimes it's necked fillets, other times skin can be interesting. I do like leaving the skin on a big salmon fillet, or large trout, the peeling off, and scraping away the "grey" or red-line. Much less fishier taste, but I think the fats and moisture enhance the fish during cooking. Plus - it don't flake apart so bad!

Have had friends who swear by leaving the bones in. Don't fillet you cats, steak em, then fry 'em. Haven't tried it, think I need a demonstration!

I've spoiled my family with boneless fish offerings, I grew up picking the skin off, the peeling meet off bones.

It's all good. Secrets in the sauce!